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Grilled Vegetable Enchiladas Recipe {Gluten-Free}

Enjoy the fantastic flavors in these healthy grilled vegetable enchiladas any day of the week. This vegetarian, gluten-free recipe is perfect for Meatless Monday.
Prep Time20 mins
Cook Time28 mins
Total Time48 mins
Course: Entrees
Cuisine: Mexican
Keyword: Gluten Free, Vegetarian
Servings: 8 Enchiladas
Calories: 139.7kcal

Ingredients

Instructions

  • Preheat the grill to medium heat.
  • Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
  • Lay the zucchini slices, mushrooms and red bell pepper on a baking sheet. Brush on both sides with olive oil and season with ground cumin, salt and pepper.
  • Grill until the vegetables are tender, but not overcooked, about 3 minutes per side for the mushrooms and red bell pepper, and 2 minutes per side for the zucchini. Cut the mushrooms into 8 strips and the bell pepper into 16 strips.
  • Lightly coat a 9- by 13-inch baking dish with cooking spray. Spread ½ cup of the green enchilada sauce on the bottom of the dish.
  • Pour 1 ¼ cups enchilada sauce in a shallow dish.
  • Heat a small skillet over medium heat. Working with one tortilla at a time, heat the tortilla in the skillet for 5 seconds per side to soften. Dip the tortilla into the enchilada sauce in the shallow dish, coating both sides.
  • In the center of each tortilla, arrange 1 portobello strip, 2 bell pepper strips and 1 zucchini piece. Divide 2 ounces of the queso fresco and 3 tablespoons of the cilantro between the enchiladas.
  • Roll the enchiladas and arrange, seam side down, in the prepared baking dish.
  • Spread ½ cup of the enchilada sauce over the enchiladas and top with the remaining queso fresco.
  • Bake until the sauce is bubbling and the cheese is melted, about 20 minutes.
  • Garnish with the remaining cilantro. Arrange the tomatoes and avocado over top, if desired. Serve.

Notes

Weight Watchers Points: 5 (Freestyle SP), 4 (Points+)

Nutrition

Serving: 1Enchilada | Calories: 139.7kcal | Carbohydrates: 20g | Protein: 3.5g | Fat: 6.1g | Saturated Fat: 1g | Cholesterol: 3.4mg | Sodium: 441.7mg | Fiber: 2.5g | Sugar: 2.5g